Roasted Root Vegetables
Cook Time: 20 minutes Temp: 204 ̊C
Ingredients:
2 carrots, peeled, halved & cut into chunks2 parsnips, peeled, halved
& cut into chunks
1⁄2 butternut squash, de-seeded, peeled & cut into chunks
4 celery stalks, peeled and cut into chunks
1 teaspoon ground cumin seeds
1 teaspoon ground coriander1 tablespoon vegetable oil
1 teaspoon granulated garlic Salt and pepper to taste
1 teaspoon ground cumin seeds
1 teaspoon ground coriander1 tablespoon vegetable oil
1 teaspoon granulated garlic Salt and pepper to taste
Directions:
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Press “TEMP”, set temperature at 204 ̊C and press “ON/OFF”, then the fryer will enter preheating.
-
Place all vegetables into bowl and drizzle with vegetable oil.
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Add cumin seeds, coriander, garlic, salt and pepper to bowl and stir well to combine.
-
Once ready, place vegetables in Fry Pan Basket, and set cooking time at 20 minutes. Press “ON/OFF”, pausing halfway through to shake.
